摘要
运用二次回归正交旋转组合设计的方法研究了温度、pH、料液比以及时间对花生粕蛋白质提取率的影响,确定了在二次浸提的前提下,其它各因素的较优提取范围。实验结果通过贡献率法计算表明,各因子对蛋白质提取率的作用大小依次为温度>pH>料液比;运用频率寻优法得出了最佳提取条件为:温度52～55℃,pH9.3～9.6,料液比1∶9.7～1∶10.3,所建立的数学回归模型在实验范围内能够比较准确的预测花生蛋白质的提取率。
The effects of temperature, pH, material-solvent ratio and time on the extraction yield of protein extracted from peanut dregs were studied by means of orthogonally rotational combination design, and the optimum range of factors for the secondary extraction was determined. The results indicated that the effects of factors on extraction rate were most affected by temperature, followed by pH, material -solvent ratio, which was calculated by the regression equations of relationship. The frequency analysis showed the optimum conditions that temperature 52-55℃, pH 9.3-9.6, feed liquid percentage 1：9.7-1：10.3. The mathematic model was well established to estimate the extraction ratio of protein extracted from peanut dregs.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第12期125-127,131,共4页
Science and Technology of Food Industry
基金
广东省科技项目(2003C32713
2004A20301008
2004B10401001)
关键词
花生粕
浸提
花生蛋白
优化
peanut dregs
extraction
peanut protein
optimum
